Panko-Crusted Salmon

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Despite making some changes to this recipe it was still delicious. I did not have dijon mustard and although I tried to make a substitute version I found on the internet, I found it tasted disgusting. So I improvised with 2 tablespoons of mayo and a small squeeze of regular yellow mustard (approx. 1/2 teaspoon which I smeared on the fish. I also used seasoned panko which eliminated the need for parsley. I did not have an oven proof skillet so I seared the salmon as instructed and transferred it to a foil-lined baking pan sprayed with non-stick cooking spray. My picky dad wolfed his portion down and even my normally unimpressed mother ate everything. I will definitely make this again, perhaps experimenting with some other meaty fish such as grouper.

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Delicious and easy to make. Purchased the filets with skin removed so I seared it in butter and olive oil to give it another depth of flavor... Everything else was kept the same... Family loved it. Fantastic as usual, Ina! Thanks!

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Delicious, and easy. Do not skip the step of searing the salmon; I did, the first time I made it, and the skin was much harder to remove. Also, don't be afraid to use plenty of mustard; the flavor is barely perceptible, and the crumbs stick better. This is a great, easy, elegant recipe. I did find I had to cook it WAY longer than 5-7 minutes - maybe because I was working with one very large side of salmon which I cut into smaller pieces; I'd say, it was more like 15-20 minutes. I then ran it under the broiler for 2 minutes to make the topping slightly brown. I made this for a couple who are no strangers to salmon - their sons are salmon fishermen, and provided me with this one! - and they loved it. I served this with Aaron McCargo's twice baked potatoes, and what a great meal it was. Oh, and I did not have a saute pan that was oven safe, so simply baked it in a rectangular glass casserole.

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Very easy and a snap to prepare! Cleaning up was fab too! Served this to my Mom, and she ate the WHOLE THING! Told me that I could make this again as soon as tomorrow. The best part was that there was nothing in the recipe other than the salmon that I had to buy. The ingredients were all very common in my pantry. I did add a tablespoon of parmesan to the Panko mixture. Just cause I wanted too. I also baked the salmon a bit longer in the oven, but we like our salmon more done.

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I cook salmon quite frequently and this is one of my favorite preparations so far. The lemon zest with the lemon garnish really makes the dish, in my opinion. The panko and parsley crust also makes for a beautiful presentation.

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Ina has yet to disappoint me and this was no exception. I skimped on the lemon zest a bit and won't make that mistake again. It was still quite delicious. I will be making this again. The only reason I'm not given it that fifth star is because it's not the healthiest way to prepare salmon.

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Quick and delicious! A keeper.

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Awesome recipe! Great cold the next day for lunch.

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great recipe! I've made it several times & it always gets rave reviews! I sometimes mix up the mustard with orange marmalade or peach jam or even honey.. nice twist.

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Big hit at our house!!!! Light and Yummy~ This recipe is a keeper. Thank you INA!